Cook rice in
boiling water for 10-12 minutes or until cooked. Drain and rinse. Heat 2
tsp oil in a wok. Add egg and swirl to coat the wok to form an omelette.
Turn omelette and cook the other side. Remove and cut into thin strips.
Heat remaining oil in wok. Add green shallots, garlic and chili and cook
for 1-2 minutes. Add chicken and stir-fry for 3 minutes. Add carrot,
cabbage, prawns, kecap manis and soy sauce and stir-fry until cabbage
wilts. Add rice to mixture and stir-fry until heated through. Serve rice
with strips of omelette, fried shallots and the sambal of your choice.

Note - This dish can be served as a meal with chicken satay and
garnished with a fried egg. Ingredients in rice can vary to suit your
taste. If serving with meats you can omit the chicken and prawns.